Buns, buns, and more buns....

Red bean buns.

Hot dog buns. Family's favorite.

Nom nom nom.

Soy Milk Chiffon Cake

Soy Milk Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
60 ml	Soy milk
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add soy milk and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

Someone was nipping at my cake! Look at the edges D=

Notes:
Very fine texture, soft, and suprisingly, very strong soy flavor. I almost gobbled one whole cake...almost.

Apple Chiffon Cake

 Apple Chiffon Cake

 

Apple mixture:

120 g	Apple, cut
15 g	Sugar
3 tbsp	Water

 

Ingredients:

3	Egg yolks
40 ml	Water
20 ml	Oil
60 g	Plain flour
½ tsp	Baking powder
A pinch of salt
Apple mixture

 

3	Egg whites
20 g	Sugar
1/8 tsp	Cream of tartar

 

 

Method:

To prepare the apple mixture:

1. Peel two small apples. Cut the apple into small cubes. You may use the skin, just finely chop it or blend it.
2. Cook the apple cubes with 3 tbsp of water and 20 g of sugar. Cook until the apples are soft and water are absorbed.
3. Set it aside to cool.

Chiffon cake:

1. In a bowl, whisk egg yolk till pale and fluffy. Add water and oil, mix well.
2. Add in sifted flour, baking powder, and salt. Mix well. Batter should be smooth and thick.
3. Stir in cooked apple mixture. Set aside.
4. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
7. Pour the batter into 17 cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
8. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
9. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

 

 

Note:

1. I used my new 10 cm mini chiffon tube pans. 3 eggs' batter are too much for 2 molds, it probably can make (3) 10 cm mini chiffon cakes.
2. Bake time for the mini chiffon are about 30 – 40 minutes. I baked mine for 40 minutes.
3. Increase the amount of sugar if you prefer sweeter taste.

Lazy Week~~

Matcha Chiffon - I craved for it and decided to make it in the middle of the night

Bread & Buns - my family members' weekly request



Mini Cheesecake

Recipe based on Alex Goh's "Baked Marble Cheesecake" (Creative Making of Cakes)

Halved the recipe and made them in Texas-size muffin cups. Added a biscuit base because my Mum likes it.

Modified recipe:
Make 7 Texas-size muffin cups

Biscuit Base:

90 g	Digestive biscuits
40 g	Butter

Combine finely ground biscuit crumbs and melted butter. Press the mixture firmly into the bottom of muffin cups. Set aside till needed.

Filling:

(A)

250 g	Cream cheese
10 g	Sugar

(B)

120 g

Whipping cream

(C)

2

Egg yolks

(D)

60 g	All purpose flour

(E)

Zest

1/2 lemon

(F)

2	Egg whites
50 g	Sugar
1/2 tsp	Lemon juice

 

Method:

1. Whipped (B) until soft peaks.
2. Cream (A) until light and fluffy.
3. Add (B) and cream until smooth.
4. Add (C) and cream until well blended.
5. Add (D) and (E), mix until well combined. Set aside.
6. In a clean bowl, whip the egg whites (F) until foamy. Add the remaining ingredients, continue to whip until soft peaks form. (Do NOT beat till stiff peaks - it will be difficult to incorporate with cream cheese mixture)
7. Thoroughly mix the egg white with the cream cheese mixture.
8. Pour the cream cheese filling into the muffin cups.
9. Bake cheesecake in a waterbath at 150 degrees C (300 F) for about 60 minutes or until set and golden brown. Remove from oven and let cheesecake cool completely.

Cracks D=

Notes:

1. If possible, remove the cheesecake from the muffin pan immediately.

2. Maybe serve after cool or leave it to chill it in fridge. (Mum said it taste even better on the next day)

Cashew Nut Cookies

Recipe adapted from Small Small Baker

(I halved the recipe and made slight changes)

Ingredients:

50 g	Butter
30 g	Sugar
½ tsp	Pure vanilla extract
¼ (about 14 g)	Egg
20 g	Cashew nuts, grounded
90 g	Plain flour
10 g	Corn flour
¼ tsp	Baking powder

Topping:

1	Egg, seperated
68	Cashew nuts, halved

Method:

1. Cream butter and sugar till pale and creamy.
2. Add in pure vanilla extract. Add in egg slowly. Beat until well-mixed.
3. Fold in grounded cashew nuts. Fold in sifted flours and baking powder gradually. Knead to form dough.
4. Roll the dough into 3/4 cm thickness. Cut the dough into crescent shapes (or any shape you like) and place them on the baking tray. Brush a layer of egg white on the cookies and top each cookie with one halved cashew nut. (Brushing egg white helps the cashew nut to stick to the cookie well.) Brush a layer of egg yolk on top of the cashew nuts for a nice golden brown color.
5. Bake at 180C for about 15 minutes till light golden brown. 

Notes:

1. I baked the cashew nuts before I “grind” it (I just pound it with a rolling pin – too lazy to take out and clean the blender afterwards).
2. My Mum said the cookies are sweet (but my aunts said they are just right) – will reduce sugar the next time I bake this to suit my family's taste.

This is a great recipe; I can see why it is Small Small Baker’s favorite. Definitely a keeper.

Scalded-Dough Method

Finally tested out the 'scalded-dough' method. I also made a batch using the 'sponge and dough' method just to compare.

Recipe for the 'scalded-dough' method shared by Precious Moments

Ingredients:

(A)

100 g	Bread flour
70 g	Boiling water

(B)

300 g	Bread flour
100 g	Plain flour
80 g	Caster sugar
6 g	Salt
20 g	Milk powder
9 g	Instant yeast

(C)

175 ml	Water
60 g	Egg (1)

(D)

60 g	Butter (cubed)

Method:

1. Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hours.
2. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Add just enough water to form a rough dough (may use less/more water, depending on weather). Knead in scalded-dough.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. (About 10 minutes)
4. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. (About 15 - 20 minutes)
5. Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof in room temperature for about one hour, or until double in bulk.

6. Remove the dough from the bowl; punch out the gas by kneading lightly for a few times. Divide the dough into 60g portions. Form dough into smooth rounds, leave to rest for 10 - 15 minutes.
7. Shape and fill the buns according to recipe. Place all finished buns on a baking sheet, lightly cover with cling film, and let it proof for about 45 minutes, or until double in size.
8.  Brush top with egg wash. Bake in preheated oven at 190 deg C for 15 minutes or until golden brown.

The 'sponge and dough' method

 

Clock wise: Ugly faces with cranberry cream cheese filling, mulberry buns, close-up of cranberry cream cheese buns, and plain buns.

To me, there are no significant differences between the two methods but when I asked my family, they managed to come up with a few differences. o.O I thought the buns tasted the same, looked the same, felt the same - just made with different method...guess not...

Here's the comparison:

Scalded-dough Method:

1. Have to prepare the scalded-dough overnight.
2. Dough is easier to handle/knead - less sticky.
3. According to Sis, the buns are "sticky" on the next day (could be my egg wash) but still very soft and fluffy.
4. Less/no yeasty flavor.

Sponge and dough Method:

1. Longer proof time.
2. Dough tend to be sticky.
3. Slightly fluffier and less dense texture.
4. More fragrant (yeasty flavor).

Even on the third days, the buns (from both methods) are still soft and fluffy.

I don't particularly favor any of the methods I tried so far. To me, the results are not significantly different but my family prefer the 'sponge and dough’ method - according to them, the buns are more fragrant and fluffy. I guess I'll stick to whatever my family likes.

If you do notice any differences in the end products of (any) method or general opinions, do share with me. =D

Oreo Muffins

Recipe from here

Ingredients:

1 ¾ cups          flour

¼ cup              sugar

1 tbsp              baking powder

½ tsp               salt

1/3 cup            cold margarine or butter

1                     egg

1 cup               milk

16                   OREO cookies, coarsely chopped (about 2 cups)

Preparation:

PREHEAT oven to 400°F (200 C degree). Mix flour, sugar, baking powder and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

BEAT egg and milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in chopped cookies. Spoon evenly into 12 greased or paper-lined medium muffin cups.

Easy and simple. Baked it for my nephews and shared some with my colleagues - they enjoyed it. =D

Aspiring Bakers #1 Change of plan...

Apparently things are not going my way lately, in this case, my baking.

I planned to bake a chocolate chiffon cake and join the Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker (please support and join =D – for the wonders of chiffon cakes!!!). I choose a simple flavor – chocolate, what could go wrong? It’s simple and it’s (usually) always delicious.

I used my usual chiffon cake recipe. Everything went smoothly until it got into the oven. Halfway through baking, I noticed that the cake did not rise as fast as my previous ones. I had a sense of foreboding. By the end of the baking process, the cake had rose but it was not as tall and it felt more heavy and dense. After leaving it to cool, the cake shrunk horribly.

I thought it was because I over-fold the batter, or perhaps too little water, or too much flour or…maybe it was because I forgot about the baking powder. =.=”

I didn’t like the “shortie” and I refuse to acknowledge it as a chiffon cake. (It tasted great, though). I decided to be cruel and played around with “shortie”.

"Shortie"

The end product...

Whipped cream with chunks of oranges. Gave some to my friends and they loved it.

Perhaps I'll have better luck (more like better memory) next time.